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Oolong Tea Brewing
Wu Yi Rock Tea, a famous Oolong tea variety, is produced in the Wuyi Mountains of Fujian Province. The tea bushes grow in the rocky crevices of the mountains. Wu Yi Rock Tea combines the clarity of green tea with the mellowness of black tea, making it one of the finest oolong teas in China. Wu Yi Rock Tea is a semi-fermented tea, known for its "alive, mellow, clear, and fragrant" characteristics, as succinctly summarized by Liang Zhangju in "Gui Tian Suo Ji."
The tea leaves are robust and well-rolled, with a green-brown and glossy appearance. When brewed, the tea yields a deep orange-yellow liquid that is clear and vibrant. The leaves are soft and shiny, with red edges and a pale green-yellow heart. The tea carries the sweetness of black tea and the fragrance of green tea. Its nature is balanced and not overly cold, and it can be stored for an extended period without losing its quality. The aroma and taste linger even after multiple infusions.
Wu Yi Rock Tea is commonly prepared using a small teapot and small teacups to appreciate its rich aroma. It can be steeped five to six times, and its aftertaste continues to linger.
The brewing method involves the following steps:
1. Preheat the teacup by rinsing it with hot water to enhance the aroma.
2. Add the tea leaves and observe their appearance and quality.
3. Rinse the tea leaves with hot water, discarding the first infusion.
4. Observe the tea leaves as they unfurl during subsequent infusions.
5. Taste the tea, savoring its sweet and mellow flavors.
6. Appreciate the lingering aftertaste.
**Anxi Tie Guan Yin (The Iron Goddess)**
Anxi Tie Guan Yin is another renowned oolong tea variety, produced in Anxi, Fujian. It is considered the best type of oolong tea and is known for its unique characteristics. The tea leaves are tightly rolled, and they have a greenish-brown color. When brewed, the tea exhibits a rich amber color and a natural aroma resembling orchid flowers. It has a rich, sweet taste, and the aftertaste lingers, often referred to as "Yin Yun" or "resonance."
The production process of Tie Guan Yin is quite complex, and the tea leaves are rolled into tight, dark green balls. High-quality Tie Guan Yin has a layer of white frost on the leaves, which is a result of the evaporation of caffeine during the production process. When brewed, it has a natural orchid aroma and a rich flavor.
Tie Guan Yin is typically enjoyed in small teapots and teacups. It can be steeped multiple times, with each infusion revealing different aspects of its flavor and aroma.
The brewing process involves eight steps:
1. "Baihe Muyu" (Rinse the cup): Preheat the teacup with boiling water to enhance the tea's aroma.
2. "Wulong Rugong" (Put in the tea): Add Tie Guan Yin tea leaves to the teapot, using approximately one-fifth of the teapot's capacity.
3. "Xuanhu Gaochong" (Steep the tea): Pour boiling water into the teapot or gaiwan to allow the tea leaves to unfurl.
4. "Chunfeng Fumian" (Scrape off the foam): Gently scrape off any floating white foam with the teapot lid to keep the tea clean.
5. "Guangong Xuncheng" (Pour the tea): Pour the tea into cups after steeping for one to two minutes.
6. "Hanxin Dianbing" (Drip the tea): Drip the tea into each cup slowly to distribute the tea evenly.
7. "Jiantang Tangse" (Observe the soup color): Observe the color of the tea in the cup.
8. "Pin Chuo Ganlin" (Taste the tea): Sip the tea while it's still hot, smelling its aroma and savoring its flavor. Enjoy the lingering aftertaste.
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